Simple Pot Roast
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 1 (4-to 5- pound) boneless chuck roast
  • 2 large cloves garlic, sliced
  • ½ tsp sea salt
  • ½ tsp pepper
  • ¼ cup flour
  • ⅓ cup olive oil
  • 1 large onion, sliced
  • 1 cup dry red wine (broth may be substituted)
  • 2 cups homemade Italian tomato sauce (or 15 oz can tomato sauce)
  • 1 tbsp unrefined cane sugar or molasses
  • 1 tsp dry mustard
  • 1 tsp rosemary
  • 1 tsp marjoram
  • 8 small potatoes, scrubbed
  • 6 carrots, scrubbed and quartered
  • 4 stalks celery, cut into 2 inch pieces
  1. Rinse roast and pat dry.
  2. Cut small slits in top of roast and insert slices of garlic.
  3. Mix together sea salt, freshly ground black pepper and flour and dredge roast in flour.
  4. Heat oil in large dutch oven over medium high heat and brown roast on all sides.
  5. Add sliced onion and wine to roast.
  6. Combine tomato sauce and next 4 ingredients, bring liquid to a boil, cover and reduce heat.
  7. Simmer roast for 1½ hours.
  8. Add potatoes, carrots and celery. cover and continue simmering for an additional hour or until meat is tender.
  9. Transfer roast and vegetables to a serving platter.
  10. Serve with pan gravy spooned over top.
Recipe by Pure Grace Farms at